Rhubarb cake with marzipan stripes

Ingredients for 1 servings:

• 700 g rhubarb
• 2 packets of pudding powder (vanilla)
• 500 ml white wine, dry
• 50 g sugar
• 200 g flour
• 1 egg(s)
• 40 g sugar
• 1 packet of vanilla sugar
• 100 g butter
• 300 g marzipan (raw mass)
• 90 g powdered sugar
• 3 egg yolks
• 1 tsp cinnamon

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

the only one with white wine

Wash the rhubarb and trim the ends. Peel off the skin and cut the stalks into equal-sized pieces. Mix the custard powder with a little white wine until smooth. Bring the remaining white wine to a boil in a saucepan. Add the rhubarb pieces and simmer for about 5 minutes. Stir in the mixed custard powder and bring everything to a boil briefly. Remove from the heat and let cool, stirring frequently. Sift the flour onto a work surface and make a well. Break the egg into the well. Sprinkle the sugar and vanilla sugar over it. Spread the butter in flakes around the edge of the flour. Knead everything into a smooth shortcrust pastry. Wrap in foil and chill for about 60 minutes. Preheat the oven to 190°C top/bottom heat (170°C fan-assisted oven). Roll out the shortcrust pastry on a floured work surface slightly larger than the tin. Place in a greased springform pan (ø 26 cm), forming a rim approximately 3 cm high. Spread the fruit pudding on top and smooth it down. Bake the cake in the oven for approximately 45 minutes. Cut the marzipan into small pieces and knead it in a bowl with 75 g of powdered sugar, egg yolk, and cinnamon. Transfer the mixture to a piping bag fitted with a star nozzle and, once baked, pipe lines and dots all around the top of the cake. Bake for another 15 minutes. Remove the cake from the oven and allow to cool. Dust with the remaining powdered sugar and serve.